Cinnamon and Spice Sweet Potato Bread

Sweet potatoes are always a winner no matter how they’re prepared.

But when baked into sweetly spiced soft bread, they become even better.

Cinnamon and Spice Sweet Potato Bread

I had a couple sweet potatoes to use and rather than just roasting them or making fries with them, I mashed them and baked them into bread. I do it with bananas all the time. Why not sweet potatoes.

I was blown away by the results. The bread turned out ridiculously soft, moist, tender, and richly spiced. It’s almost like cake it’s so soft, tender, and springy. If you like carrot cake or pumpkin-based recipes, you’ll love this bread.

Cinnamon and Spice Sweet Potato Bread

It’s easy to make, and no mixer is needed. Stir everything together and pop the loaf into the oven for about an hour. And your house will smell heavenly during that hour.

Begin by steaming two medium sweet potatoes or one very large sweet potato. Peel the potatoes, dice into one-inch chunks, place in a shallow bowl with a splash of water, cover with plasticwrap and microwave for about 15 minutes, or until fork tender. Drain off any water that’s pooled, and mash with a fork.

Cinnamon and Spice Sweet Potato Bread

If you have another method for steaming, go for it. I do it this way because it’s fast and easy. You could roast the sweet potatoes, but that takes almost an hour, the potatoes will be drier from being roasted than steamed, and you’d need to make some tweaks with dry and wet ingredient ratios in your batter.

After the potatoes cool just a bit so you don’t scramble the eggs, crack two eggs over them, add oil, vanilla, buttermilk (or yogurt or sour cream) and whisk.

Cinnamon and Spice Sweet Potato Bread

In another bowl, combine flour, sugars, baking soda, and a variety of spices. I used cinnamon, ginger, nutmeg, allspice, and cloves. Feel free to mix-and-match the spices based on what you have and enjoy. Try pumpkin pie spice, cardamom, or other favorites.

I love cinnamon and the bread is well-spiced and robust, without being overpowering. Many times sweet potato, pumpkin, or carrot-based cakes and breads can be so bland and blah. Orange root vegetables are very hearty and can really soak up, and necessitate, plenty of spice. I made sure to account for that, but add spices to taste.

Cinnamon and Spice Sweet Potato Bread

Add the wet to the dry, and mix until combined. I had to really stir and stir. And stir some more. The dry ingredients seemed to just multiply in the bowl and in the folds of the batter. Every time I thought I had it all folded together, I’d scape the bottom of the bowl and find more stray white bits. Take your time and make sure everything is well combined, but use a gentle hand when stirring so you don’t over-develop the gluten, resulting in tougher bread.

Turn the batter out into a 9-by-5-inch loaf pan or two 8-by-4-inch pans. I used one 9×5 and will probably opt for two 8×4 loaves next time or bake as a Budnt. It’s a cake-like bread and I think it would bake beautifully in a Bundt pan. Or try it as muffins.

Cinnamon and Spice Sweet Potato Bread

The sweet potatoes, oil, and buttermilk all do a wonderful job of keeping the bread supremely soft and moist. Although I’ve compared it to cake, it’s not cakey if that makes sense. It doesn’t have an airy, flaky crumb that many cakes have; otherwise known as being dry.

The interior is tender, springy, and bouncey with a dense crumb. The crust is firmer and slightly chewy. Normally I shun crust and edge pieces on bread, but I found myself seeking them out, like chewy edge pieces on brownies.

Cinnamon and Spice Sweet Potato Bread

The bread is sweet, but not too sweet. A slice or two for breakfast, as a snack, or as a healthier after-dinner treat is how we’ve been enjoying it.

The spices are homey and comforting. Warming spices like the cinnamon, ginger, nutmeg, allspice, and cloves are my favorites. I have to restrain myself from making Molasses Cookies and other similar treats for most of the year because they’re out-of-season, so to speak. The spices give the bread such great flavor and squelch my cravings. I want to snuggle up on the couch with a blanket and a cup of chai tea to wash it down with.

Cinnamon and Spice Sweet Potato Bread

It’s perfect on it’s own and doesn’t even need butter. It’s that moist and flavorful. But twist my arm and a little butter never hurts. Or try a Vanilla Browned Butter Glaze for an extra treat.

Sweet potatoes can do no wrong.

Cinnamon and Spice Sweet Potato Bread

Cinnamon and Spice Sweet Potato Bread - Eating your vegetables via soft, moist bread is the best way! My favorite way to eat sweet potatoes!

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Cinnamon and Spice Sweet Potato Bread

Sweet potatoes do a wonderful job of keeping the bread extremely soft and moist. It's almost like cake it's so soft, springy, and bouncey. The interior is tender with a dense, moist crumb, and the crust is firmer and slightly chewy. The sweet potatoes are complimented by a variety of comforting and warming spices including, cinnamon, ginger, nutmeg, allspice and cloves. The bread is robustly spiced and full of hearty flavor. If you like sweet potatoes, carrot cake, or pumpkin-based recipes, you'll love this bread.

Yield: 1-9x5 loaf, 2-8x4 loaves or Bundt

Prep Time: 20 minutes

Cook Time: 60 minutes

Total Time: about 80 minutes


about 1 1/2 cups mashed sweet potatoes (2 medium or 1 very large)
3 tablespoons water
2 large eggs
1/2 cup canola or vegetable oil
1/4 cup buttermilk (or yogurt, Greek yogurt, sour cream, or buttermilk powder)
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1 1/4 cups granulated sugar
1/4 cup light brown sugar, packed
2 teaspoons baking soda
1 tablespoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
pinch salt, optional and to taste


  1. Preheat oven to 350F. Spray one 9-by-5-inch loaf pan (what I used), or two 8-by-4-inch loaf pans, or a 10-cup Bundt pan, or a muffin pan with floured cooking spray or grease and flour the pan(s); set aside.
  2. Peel the sweet potatoes and chop them into 1-inch sized chunks. Place chunks in a large, shallow microwave-safe bowl. Add 3 tablespoons water, cover with plasticwrap, and cook on high power for 15 to 17 minutes, or until potatoes are very fork-tender. Pour off any water. Mash sweet potatoes with a fork. Allow them to cool momentarily so you don't scramble the eggs.
  3. To the sweet potatoes, add the eggs, oil, buttermilk, vanilla and whisk until combined; set aside. (I used buttermilk powder and added 1 tablespoon powder to the dry ingredients and 1/4 cup water to this wet mixture)
  4. In a large mixing bowl, combine the dry ingredients - flour, sugars, baking soda, cinnamon, ginger, nutmeg, allspice, cloves, optional salt, and whisk to combine. Pour the wet sweet potato mixture over the dry ingredients, and stir to incorporate. Take your time stirring until no stray bits of dry ingredients are visible, folding and scraping the bottom of the bowl with a spatula as necessary because it's very easy to miss dry ingredients hiding at the bottom of the bowl in this batter. Stir and fold with a gentle hand as to not over-mix and over-develop the gluten, which results in tougher bread.
  5. Turn batter out into prepared pan(s), smoothing the top lightly with a spatula. Bake for 60 to 70 minutes for a 9x5 pan, or until top is domed, golden, loaf is springy to the touch, and cake tester inserted in the center comes out clean. Tent pan with foil in the last 15 minutes of cooking if top is browning a bit fast before interior has cooked through. I estimate that 8x4 loaves will take about 40 to 45 minutes, a Bundt about 1 hour, muffins about 18-20 minutes, but I haven't tried those versions and they are just guesstimates.
  6. Allow bread to cool in pan for 10 minutes before turning out onto a wire rack to cool completely. Bread will keep at room temperature for up to 1 week. I store my bread by wrapping the completely cooled loaf in plasticwrap, and then placing loaf inside a gallon-sized Ziplock.

Related Recipes

Carrot Cake Loaf with Cream Cheese Frosting – My favorite carrot cake recipe of all time and I bake it in a loaf pan rather than cake pans. The recipe is similar to the sweet potato bread except uses carrots rather than sweet potatoes but the spices and ingredients are similar

Pumpkin Chocolate Chip Bundt Cake with Chocolate Ganache – My favorite cake on my site. If you crossed the buttery-est yellow cake with pumpkin, added chocolate chips, and draped it all in a rich ganache, this is what you’d get. It’s a one-bowl, whisk-together cake that takes minutes to make, with amazing results. Moist, tender, flavorful, easy and everyone who’s made this cake writes to tell me they make it…again. Always a hit and the flavors, spices, and texture reminds me of the sweet potato bread

Sweet Potato Graham Cracker “French Toast” Sticks – Don’t judge a book by it’s cover. This recipe is how you make potatoes taste like French Toast sticks

Pumpkin Banana Bread with Browned Butter Cream Cheese Frosting – This quickbread pairs two of my favorites, pumpkin bread and banana bread, with plenty of cinnamon-and-spice and scrumptious frosting to boot

Coconut Spice Cheesecake Bars – Part cheese cake, part spice cake,with the flavors of carrot cake and cream cheese frosting. Chocolate chips, butterscotch chips, and coconut are baked in between the cake and cream cheese layers for richly spiced bars that are very fast and easy to make since there’s a shortcut involved

Pumpkin Spice Cupcakes with Marshmallow Buttercream Frosting – Swap out the pumpkin for sweet potatoes in these easy, fast cupcakes that make a batch size of just 6

Sweet Potato Red Pepper and Coconut Milk Soup (vegan, gluten-free, soy-free, microwave-friendly) – Fast, easy, and ready in 15 minutes flat

Roasted Sweet Potato and Goat Cheese Pizza on 1-Hour Whole Wheat Pizza Crust – Those are sweet potato rounds, not pepperoni, and so good. Never buy storebought pizza crust again with this easy, healthy, one-hour dough

Do you like sweet potatoes?

If you have a favorite recipe that uses them, please share the links.

Thanks for the entries in the Canon Rebel T3i Camera Giveaway {$580 value}


206 Responses to “Cinnamon and Spice Sweet Potato Bread”

  1. Jennie @themessybakerblog — April 4, 2013 at 10:26 am (#

    Averie, what a clever way to use sweet potatoes. This bread looks so moist and delicious. Yum!

  2. JanetinMaine — April 4, 2013 at 11:40 am (#

    Just took it out of the oven and cut a piece. Couldn’t wait for it to cool. Of course the butter melted nicely on it. I used Greek yogurt in it and followed the recipe and it is very good. I steamed the sweet potato. The spices really made the house smell wonderful while it baked. The recipe is a keeper for sure. Thanks.

    • Averie @ Averie Cooks — April 4, 2013 at 1:45 pm (#

      Thanks for trying the recipe and so glad you enjoyed it! Glad to hear the Greek yogurt worked well and that the house smelled great, too :) Thanks for LMK you tried it!

  3. Renee @ Renee Runs Miles — April 4, 2013 at 2:59 pm (#

    Your pictures are absolutely lovely. I’m definitely trying this recipe (as soon as I’m not sick anymore!)

  4. Brandon @ Kitchen Konfidence — April 4, 2013 at 4:02 pm (#

    Loving all of those spices! I’m undecided on if I’d have this with a caramel sauce or maybe some vanilla ice cream?

    • Averie @ Averie Cooks — April 4, 2013 at 4:44 pm (#

      Both :) You could just put the the ice cream on top the bread (like strawberry shortcake) and then drizzle with caramel :)

  5. Angela @ Canned Time — April 4, 2013 at 4:08 pm (#

    1 Tbs. of cinnamon in a loaf that size? You must have made this recipe just for me Girl!
    I’ll be making this one up on Sunday and I’m dreaming of my first bite. Love Sweet Potatoes and I have a huge one sitting on the counter waiting to be used….my favorite solo dinner meal is a big sweet potato with lots of butter and pepper…but a slice of this easy bread may be replacing that.
    Can’t wait to grab a slice for my breakfast on the go next week…if it lasts that long :p
    Outstanding ♥
    (oh, and that bowl you have the sweet potatoes in? Too cute!

    • Averie @ Averie Cooks — April 4, 2013 at 4:43 pm (#

      Well all those potatoes, I mean, I didn’t weight them raw but I’d say 1.5 lbs maybe? They mash down into the 1.75 cups range but they NEED spices. I hate bland orange food! Like bland carrot cake, bland pumpkin desserts, bland sweet potato way! So it’s seasoned but not crazy or anything. They soak up so much of it!

  6. Gloria @ Simply Gloria — April 4, 2013 at 4:28 pm (#

    Yay!! I love no mixer recipes! I love the idea of using sweet potatoes in this recipe! Averie, you ROCK!

  7. Kiersten @ Oh My Veggies — April 4, 2013 at 5:04 pm (#

    I have done about a gajillion things with sweet potatoes, but I have yet to make bread with them. But now I’m convinced that I should!

  8. Nutmeg Nanny — April 4, 2013 at 8:15 pm (#

    I love cooking with sweet potatoes, this looks amazing :) I have to make this soon!

  9. This bread sounds fantastic Averie! I know from the one time I’ve baked with sweet potatoes that it makes the final product so soft and tender, and I can imagine how tender and flavorful this bread is. Another amazing creation. :)

    • Averie @ Averie Cooks — April 8, 2013 at 8:31 pm (#

      I want to work them into yeast bread like you did! Mmmm, I can taste it now :)

  10. Dawn — April 12, 2013 at 5:03 am (#

    This was an awesome recipe Averie.. You’ve done it again.. I love your website and love the new ideas I never thought of.. You’re the best.. I come on a regular and give you shout outs on Twitter.. (@RedDawn10) Thanks again..

  11. Jessica — April 12, 2013 at 1:10 pm (#

    Just made this bread this afternoon – yum! The only change I made was to use soy milk plus cider vinegar in place of the buttermilk, due to milk allergies in the family. It baked up moist and delicious, and was a hit with my very very picky DS. Thanks for the awesome recipe!

    • Averie @ Averie Cooks — April 12, 2013 at 1:41 pm (#

      Good call on making your own vegan buttermilk with ACV + soymilk. And so glad it was a hit, even with a very, very picky DS. That’s awesome! Thanks for LMK you tried it with great success!

  12. June g. — April 25, 2013 at 1:22 pm (#

    I just made the sweet potatoe bread. It is so delicious! One of the best I’ve made:) thanks for the recipe!

    • Averie @ Averie Cooks — April 25, 2013 at 5:06 pm (#

      Thank you for telling me and I agree, it’s one of the best breads I’ve ever made as well!

  13. Jamie — April 27, 2013 at 8:55 am (#

    This is a great recipe. I replaced the sugar with Xylitol for my diabetic grandad(1:1 ratio in terms of cups)
    It was delicious

    • Averie @ Averie Cooks — April 27, 2013 at 12:53 pm (#

      I am so glad to hear you enjoyed this and that replacing the sugar with xylitol worked out!

  14. Eva | Adventures in Cooking — May 3, 2013 at 6:09 pm (#

    Ohhhhhhhh man. This sounds absolutely wonderful!!! I’ve tried sweet potatoes in just about everything (I’ve even juiced them!) but haven’t tried them in a tasty bread loaf like this one. It makes such a stunning and vibrant bread, I need to try this very very soon! Thank you for sharing :)

    • Averie @ Averie Cooks — May 4, 2013 at 4:40 am (#

      Thanks for stopping by, Eva! I’ve admired your work for ages and you’re so inspiring! Congrats on being a Saveur nominee as well! Anyway, yes, this bread is so moist, dense, soft, full of flavor…if you like sweet potatoes (or pumpkin recipes), this is your bread. And it’s easy!

  15. Olivia — May 18, 2013 at 11:21 am (#

    Oh my this bread sounds amazing but I only have can sweet potatoes will it work? How much to use?

  16. Maddie — May 27, 2013 at 3:32 pm (#

    Made this weekend! So so moist and spicy. I recommend leaving this in for longer than the suggested baking time- I baked for maybe 75 minutes, and it wouldn’t have hurt to leave it in longer since it retains it’s moisture so well. It just puffed up so much and the center was very thick so it takes awhile to cook through. Mine turned out incredible and was enjoyed by all!

    • Averie Sunshine — May 27, 2013 at 5:15 pm (#

      Thanks for trying this and yes, due to the moisture content in sweet potatoes, how they were cooked/steamed, as well as possibly summertime humidity and moisture in the air, this loaf does take awhile to cook from all the moisture & could vary quite a bit from person to person. Glad to hear yours turned out incredible and it was enjoyed by all! Thanks for LMK!

      Did you ever make the Choc Chip Cookies/Bars? I have a 5/23 comment from you I’m looking at also, and wondering if you tried them or what you did on those?

    • Maddie — May 27, 2013 at 8:16 pm (#

      I never did make them into bars, but I will let you know if I do. Thanks for your response and great suggestions!

  17. Kristen — September 3, 2013 at 11:10 am (#

    Would love to try this, because it looks amazing!!! Any ideas for substituting the AP flour with possibly almond flour or coconut flour? 1:1 ratio? What about maple syrup or honey substitutions for both of the sugars??

    • Averie Sunshine — September 3, 2013 at 1:14 pm (#

      First, I love love love this bread, as written. Normally I am one for substitutions and modifications, but in this bread, I strongly advise to just make it as written. You will love it.

      If you are trying to avoid AP flour on account of gluten, use a GF baking blend. Coconut flour is highly absorbant, almond/nut flours are not. Neither of them will sub at a 1:1 ratio.

      You cannot substitute a liquid sweetener (honey or maple) for a dry sugar without changing the flour ratios.

      If you want to play around with it and tweak, go for it – all of cooking is one big experiment. But you’re the scientist, not me – so your tweaks are yours and you’d have to play around til the recipe works. As written, it works beautifully. :)

  18. Jess — September 18, 2013 at 9:27 pm (#

    I so wish you’d go back to vegan cooking. Yes, I know you’ve done a few recently, but I”m veganizing this recipe. I really used to like following you when it was all vegan, and it’s too bad you felt you needed or wanted to change back to using animal products again.

    • Averie Sunshine — September 18, 2013 at 10:20 pm (#

      Life moves on, people change; not everyone is vegan, not everyone is vegan for a lifetime. Life ebbs and flows and it’s not the end of the world to me to use a stick of butter or an egg in a recipe. It’s not like I sit down to a dinner of prime rib; I bake with eggs and butter.

      And yes, I provide a mix of vegan and non-vegan recipes. I am not a vegan blog, not a healthy living blog; I make desserty things and breads/breakfasty things. There are plenty of those other kinds of blogs out there. I hope you find what you’re looking for on one of them.

      I wish more people told me in 2009 how much they loved my vegan recipes at the time. It seems I get more comments in 2013 about the recipes I used to make way back when. Funny when I was making them at the time, I got very little positive feedback and my readership was 1/100th of what it is today.

    • Jess — September 19, 2013 at 9:15 pm (#

      The plant based world is really building a strong momentum…it doesn’t have to be “vegan” per se, but you were at one time, which is why I followed you I think by RSS at the time, I guess just keep adding those recipes back in. You apparently still care, or you wouldn’t feature them at all, and the reason you get more comments now, is because you are catering the SAD eaters who are addicted to sugar, oil, and salt, and people gravitate to that.

      I still love your photography, yes, I’ll still pop in from time to time, just know I am one of your past afficionados of your vegan cooking/baking, although with nearly no fat now.

  19. Felicia — September 22, 2013 at 12:58 pm (#

    Just made this yesterday for a potluck and everyone loved it! Really wonderful flavor and depth. Thanks for the great recipe… and also for mentioning buttermilk powder. I actually had no idea that existed, and am very excited about this discovery. I constantly avoid recipes with buttermilk because I always feel wasteful when I buy it- powder to the rescue!

    • Averie Sunshine — September 22, 2013 at 1:13 pm (#

      And in most places where a recipe calls for buttermilk you can use about half the amt of yogurt, and top off with regular milk. i.e. 1/2 cup of buttermilk I’d use a generous 1/4 cup yogurt and add milk to get to 1/2 cup.Not a perfect science but generally it’ll work; another way to save on buying buttermilk if you don’t have it. Or use that trick with sour cream, too.

      Glad that the powdered b.m. and the bread are hits for you!

  20. Madison — September 27, 2013 at 3:39 am (#

    I posted about this amazing bread on my blog. Check it out! It brought back awesome memories. :)

  21. Mimi — October 8, 2013 at 9:37 am (#

    Hi! This is probably a dumb question, but if the sweet potato tastes bland/bad, will the bread also taste bad? I tasted the sweet potato mash (without anything added) and I think I picked a pretty bad tasting (not sweet, kinda weird tasting) sweet potato haha..should I still use it, or should I throw it out? :( or could I add enough sugar to make up for its lack of sweetness ? Thank you!

    • Averie Sunshine — October 8, 2013 at 9:48 am (#

      Just make the batter as written and taste it and it should be plenty spiced – with 1 tbsp of cinnamon and everything else, I think you will be fine but if it still tastes bland, season more before baking. But most sweet potatoes are pretty….bland. I mean they’re a potato so to be expected. I wouldn’t worry.

    • Mimii — October 30, 2013 at 11:27 am (#

      Hi! I did go and finish making it! IT TASTED SOO YUMMY !! I actually made it in two steps because I realized I had homework to finish, so I just made the wet mixture and froze it for a week…but then I still used it :) it stayed super moist for days (maybe even a week? I kept the loaf at my friend’s apartment, as I live in a dorm with a broken oven and also because I would’ve eaten it all in one day..seriously.) My friends loved it too, though they did say it tasted more just cinnamony than sweet potato-y haha..I think I will try this with purple yams next time or better quality sweet potatoes :) Thank you sooo much!! Going to be making this a lot–Thank you so much :)

    • Averie Sunshine — October 30, 2013 at 12:08 pm (#

      Yes lots of nice cinnamon flavor (better than potato-ey flavor, right! haha!) Glad you loved it and given your dorm/apt/oven situation, it still worked out – that’s great!

  22. jennifer — January 28, 2014 at 8:09 pm (#

    I recently had an odd desire to try to make a breakfast muffin with sweet potatoes!! I added shredded zucchini and crushed pineapple with some whole wheat flour. I was very happy with the results!!

  23. Rachael — February 15, 2014 at 12:10 pm (#

    This looks incredible! Is it possible to substitute canned sweet potatoes?

    • Averie Sunshine — February 15, 2014 at 4:28 pm (#

      I haven’t tried so not sure. Likely canned will be wetter, thus you may need more flour, but I don’t know (if for sure) or how much more.

  24. Kara — February 19, 2014 at 11:39 am (#

    Once again, you have created a winner!!! We had more sweet potatoes in our CSA than my husband and I could eat, and this was a perfect way to use up the remaining potatoes. This moist bread really hit the spot! Plus, I feel like I’m getting more vitamins from this bread than usual with those yummy sweet potatoes ;) Thanks for this great recipe! Nothing but delicious from your recipes so far!!

    • Kara — February 19, 2014 at 11:44 am (#

      Oh, and I used greek yogurt instead of buttermilk and it worked wonders! Just in case anyone is wondering :)

    • Averie Sunshine — February 19, 2014 at 4:37 pm (#

      Thanks for trying the recipe and glad to know that Greek yog worked instead (I’m sure it would; it’s thicker than buttermilk so I bet your bread was supremely moist!) and yes to using up those CSA taters! Thanks for trying the recipe & glad it worked so well for you as have my others!

  25. Amy L. — March 12, 2014 at 7:42 pm (#

    Could I use canned yams for this??

    • Averie Sunshine — March 13, 2014 at 2:21 am (#

      Probably although I haven’t personally tried it that way.

  26. karin — April 20, 2014 at 4:48 pm (#

    I used canola oil instead of vegetable oil and whole milk instead of buttermilk and organic flour. I also made my own brown sugar so that it didn’t have sulfite. Served it for easter dessert and it was a huge hit. Definitely should make two loaves when u make it. Yum yum. Also I skipped the allspice. Fabulous and will make again.

    • Averie Sunshine — April 20, 2014 at 5:57 pm (#

      I use canola when I make this or coconut oil (not everyone is a fan, but I am!) and that adds another dimension of flavor. If you like coconut oil, try it here! Glad you loved the bread and will make it again!

  27. Jo — May 13, 2014 at 1:58 pm (#

    Hi there, can you use olive oil instead of vegetable or canola oil or ones it just not work? I am clueless but I only have olive or coconut oil in my pantry :-). I am going to make this tonight!

    • Averie Sunshine — May 13, 2014 at 3:49 pm (#

      I really don’t love the taste of olive oil in my sweets/baking recipes and so I personally wouldn’t use it. I do love baking with coconut oil and I would totally use that! In fact, this recipe would be amazing with coconut oil! LMK how it works out!

    • Jo — May 15, 2014 at 5:56 pm (#

      The bread is amazing, I used the coconut oil and pumpkin pie spice instead of all spice & cloves as I did not have. This bread ticked all the boxes for us, I ‘loved’ it and my hubby went for 2 serves last night. I am an Aussie with an infatuation for all the American pumpkin type baking recipes which are not common here at all :-)

    • Averie Sunshine — May 16, 2014 at 9:24 am (#

      Thanks for trying the recipe, Jo! I’m so glad you and your hubby both loved it and that you used coconut oil, too. I love baking with it and it’s great in this bread! I have a book coming out with lots of recipes that you’re going to love – stay tuned for announcements :)

  28. Agos — May 14, 2014 at 5:14 pm (#

    Wow, this recipe looks sooo good, I’m definitely pinning it for later. Though I must admit I have a serious pet peeve with the use of the term ‘quick bread’ in the English language. In Spanish we call everything cake (torta or pastel, according to the country), though cakes baked in a loaf pan are usually referred to as budín.
    So, what would be the difference between a quick bread and a cake? Other than the method, of course (if you cream a quick bread or mix everything together on a cake, I’m sure they’ll turn out pretty much the same).

  29. Dennis — May 22, 2014 at 1:11 pm (#

    Averie, I see that the recipe calls for sweet potatoes but in your picture it looks like yams. Which one do you use?

    • Averie Sunshine — May 22, 2014 at 1:32 pm (#

      I have made it with both yams and sweet potatoes and a mix/combo. Both are great! Use what you prefer and can find.

  30. Mo — July 2, 2014 at 4:38 pm (#

    I love a new twist in recipes. I want to try the sweet potato bread. BUT it has way too much sugar in the recipe. Any suggestions?

    • Averie Sunshine — July 2, 2014 at 6:16 pm (#

      You could reduce the level to something you’re comfortable with. For me, if sweet potato and/or pumpkin recipes aren’t adequately seasoned and with a reasonable amount of sugar, they taste horribly bland and just not good and I’d rather not even bother. I assure you this bread doesn’t taste “too sweet”. It’s nice, but not overwhelming. I recommend making the recipe once as written and then altering it, to your taste.

  31. Lisa | Mummy Made.It — August 4, 2014 at 2:05 am (#

    I am addicted to Sweet Potato! I use it in breads, cupcakes, cakes, custard, cookies and even frosting!! They are my favourite dessert vegetable.

  32. Lyn — August 20, 2014 at 10:48 am (#

    Where’s the chopped nuts? Pecan pieces would be great, I think. I’m going to make this delicious sounding recipe tonight! Thanks for sharing!!

  33. Sam — August 28, 2014 at 12:00 pm (#

    Hey! I just found this recipe on Pinterest and just HAD to try it. We love sweet potatoes and I had a few on hand that I kept forgetting to cook. So, we put them to use with this gem of a recipe.

    I had more than enough to make a single batch, but not enough to make a double batch, so I went with 3 parts sweet potato and 1 part butternut squash. I used sour cream instead of buttermilk, and I went with cinnamon, nutmeg, cardamom and ginger for spices. I made two loaves and a bundt.

    The results were DELICIOUS, MOIST AND AMAZING!! Even my husband who doesn’t even like sweet potatoes OR butternut squash (which boosted to vitamin content without affecting the flavor at all, by the way) said it was fantastic! He ate two pieces last night and one or two for breakfast today! We’re almost through the second loaf already, and it’s been less than 24 hours!

    I’m saving the bundt for a potluck next weekend. I’m wrapping it and freezing it until we’re ready to use it. Wish me luck that it freezes well. If so, I know a new healthy & easy-to-eat food to make for new moms. Thanks for sharing! :)

    • Averie Sunshine — August 29, 2014 at 12:41 am (#

      Thanks for trying this and love the idea of 3 parts sweet potato and 1 part butternut squash. I have no worries about this freezing well; bread in general usually freezes well. And glad that you were able to get 2 loaves and a Bundt of of this!

  34. Raya — September 4, 2014 at 12:55 pm (#

    Hi. I was wondering if using dark brown sugar instead of light would make much of a difference in the recipe?
    Thanks :)

    • Averie Sunshine — September 4, 2014 at 4:20 pm (#

      In this particular recipe, it shouldn’t change the outcome adversely. The taste may be a little bolder/darker more molasses-ey since dark vs. light brown sugar tends to do that, but I think you’ll be fine.

  35. Andrea — September 20, 2014 at 5:40 am (#

    I made the sweet potato bread last night. We just cut into it and it has green chunks in it…. Has anyone else experienced this? It looks like I put zucchini in the bread…. Maybe the potatoes turned green?? I’m not sure what happened.

    • Averie Sunshine — September 20, 2014 at 5:47 am (#

      No but I bet there is a connection between the baking soda and the sweet potatoes and a chemical reaction. I have heard of people having this issue with quickbreads, in general, from time to time. For example sunflower seed butter tends to turn green in quickbreads and it’s a chemical reaction with the leaveners. I bet you could google the answer to baking soda + sweet potatoes + green and see what pops up! I’m certain it’s one of those baffling baking science things and that the bread tastes fine. I’ve never had this happen to me though!

  36. Jen — September 26, 2014 at 11:06 am (#

    Can this be made with Yams?

  37. Sophia @ NY Foodgasm — October 6, 2014 at 11:20 am (#

    Damn this looks good! I had an idea like this recently and wondered if I could use grated uncooked sweet potato.

  38. Christy Halvorson — November 13, 2014 at 7:38 pm (#

    Really, really good!!! I made a few modifications to try and cut a bit of the fat down. I added applesauce in place of the oil, egg whites in place of the eggs and I cut the sugar down to 1/2 a cup. I loved this recipe!!! I ended up making 2 loaves with this one recipe. The only thing I would do for next time is puree the sweet potato instead of mashing it with a fork. My kids are picky and they see the small chunks of sweet potato and turn their noses up. Silly boys!

    • Averie Sunshine — November 13, 2014 at 7:47 pm (#

      That’s great that you got away with applesauce and egg whites and very little sugar! Glad it turned out and you’re happy! And that your boys ate it! :) I mashed mine like CRAZY with a fork until the sweet potatoes are supppper smooth but I can see pureeing it would take out the guesswork! Thanks for trying the recipe!

  39. Kerri Babish — November 26, 2014 at 7:51 am (#

    I was looking through the comments to see if anyone had mentioned trying these as muffins, but didn’t see anything. I’m not a big bread baker, so I didn’t have loaf pans, but the muffins worked out great. I ended up keeping them in the oven for about 24-25min. I also subbed in 3/4C whole wheat flour along with 1C of AP. Thanks for the great recipe!

    • Averie Sunshine — November 26, 2014 at 1:49 pm (#

      Glad they came out great as muffins AND with using some w.w. flour! Great to hear!

  40. Melanie — December 15, 2014 at 9:22 am (#

    There’s a restaurant we love in San Antonio called Twin Sisters that make these delicious sweet potato muffins that we enjoy greatly every time we visit. My kids loved them so much that I decided to replicate them here at home, which is how I came across your recipe. I made this as muffins last night (20 minutes at 350) and they are wonderful. Thank you so much!

    • Averie Sunshine — December 15, 2014 at 11:30 am (#

      So glad you enjoyed these and that they reminded you of some restaurant muffins you love and that the recipe worked great for you as muffins!

  41. MW — December 24, 2014 at 4:36 pm (#

    My dad sent me this recipe because I couldn’t find the one I’ve used for years, which my mom had made with Pillsbury Date bread mix and grated sweet potatoes. I had eight breads to make as Christmas gifts and the first 3 turned out fine. In the second batch, two of the three loaves caved in completely! I’m sure they will taste fine, but it was embarrassing to gift such an odd-looking thing. I followed your proportions (doubled the recipe and made four 8 x 4 loaves). It’s not humid; I didn’t use too much liquid and only a pinch of salt is called for (these are all things that came up when I searched online for “my bread caved in”). What do you think went wrong?

  42. Donna — January 2, 2015 at 5:37 am (#

    Thank you for this recipe, I made this for New Years using leftover sweet potatoes & my hubby loved it. I loved not even having to get the mixer out.!

    • Averie Sunshine — January 2, 2015 at 9:18 am (#

      Glad it was a hit AND that you didn’t have to dirty the mixer :)

  43. Rabia — January 26, 2015 at 10:06 am (#

    Excellent recipe! Thank you so much!
    I drizzled over a vanilla-maple icing to elevate this even further!

    • Averie Sunshine — January 26, 2015 at 10:40 am (#

      Glad you loved it and your icing sounds wonderful…I could eat that by the spoonful!

  44. Chandler A Jackson — January 26, 2015 at 11:22 am (#

    Hi! I’m a senior in high school who came across your recipe while looking for a different bread to bake for my teachers (it was around Christmas time). [I’m not much of a baker, either, so the easier the recipe the better.] When I saw your recipe, I decided to give it a try and I got amazing results. My teachers loved it and my mom loved the way it smelled (lol ^-^). They’ve all asked for the recipe! So far, I’ve given it to about 10 teachers and I hope to bake more for my friends! Thank you so much for posting this. You are now my go-to blog for nice, quick, and unique recipes whenever I’m inspired to cook.

    Much love,


    PS: I see people are posting modifications they’re making to your recipe, so I thought I’d share mine: (1) I used Plain, Probiotic Greek Yogurt instead of the other options, (2) I added crushed walnuts to most of my batters, and (3) even though I switched back and forth between unbleached and whole wheat flour (from Walmart, sorry I forgot the brands :/), I didn’t really taste much of a change in flavor or texture! Also, I would occasionally add just a little bit of liquid aloe vera to give the bread a health boost. [My family is going gluten-free :)]

  45. Monica — March 20, 2015 at 3:13 pm (#

    This bread is wonderful! my whole family loves it. Thats including my 19 month old. My husband doesn’t even like baked goods. I use whole wheat flour. I also used honey instead of granulated sugar. I have not with this recipe yet but I like to substitute the oil for applesauce. Oh, I also make them as muffins. Your cooking time is perfect. Thank you so much for this awesome recipe. I love feeding my family healthy hearty wholesome foods that taste delicious!

    • Averie Sunshine — March 20, 2015 at 9:42 pm (#

      Thanks for trying the recipe and I’m glad it came out great for you! Glad the whole family loves it including your 19 mo old! Great that you were able to use w.w. flour, honey, and that you can make them as muffins…all the little tweaks working out for you and the family is happy….love hearing things like this :)

  46. Sherry Corsello — April 13, 2015 at 12:19 pm (#

    This recipe sounds wonderful, but there’s way too much sugar!  I’m pre-diabetic and allergic to artificial sweeteners, so what’s the minimum amount of sugar you can use and not affect the quality of the recipe.

  47. Monica — June 30, 2015 at 4:49 pm (#

    For some reason, when I pinned this to Pinterest, the title that shows is “Thai Chicken Salad with Roasted Peanuts” and not “Cinnamon and Spice Sweet Potato Bread”.

    • Averie Sunshine — June 30, 2015 at 5:08 pm (#

      Thanks for LMK and my tech team thinks it’s a temporary Pinterest glitch – hopefully it is and they’ll get it straightened out asap!

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